BISCOFF BAR RECIPE

Ingredients

• 1.5 cup Sweetened Condensed Milk (full‑fat, canned (≈400 g))
• 2 pieces Large Eggs (room temperature)
• 0.75 teaspoon Salt (fine sea salt)
• 180 g Granulated White Sugar
• 1 cup Oil (palm oil or coconut oil; neutral flavor)
• 1 cup Skim Milk Powder (brand Milk Boy or any non‑fat dry milk)
• 300 g All‑Purpose Flour (sifted twice)
• 100 g White Chocolate Compound (Vanen Professional or any white chocolate coating)
• 200 g Biscoff Cookies (crushed; reserve some for topping)
• 2 tablespoons Shortening (for greasing pan)
• 0.5 cup Crushed Biscoff Cookies (topping) (extra crushed cookies for garnish)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 170 °C. Grease the 10×1 inch rectangular pan with shortening, then line it with parchment or glassine paper.

   Time: PT5M

   Temperature: 170°C

2. Combine Wet Ingredients

   In a large mixing bowl, add 1.5 cups sweetened condensed milk, 2 large eggs, 3/4 tsp salt, and 180 g white sugar. Using a hand mixer (or whisk), beat on medium speed for 8–10 minutes until the sugar is mostly dissolved and the mixture is smooth.

   Time: PT10M

3. Incorporate Oil

   Add 1 cup oil (palm or coconut) to the wet mixture and continue mixing until fully combined.

   Time: PT2M

4. Add Milk Powder

   Sift 1 cup skim milk powder through a fine mesh sieve and fold it into the batter using the spatula until no lumps remain.

   Time: PT2M

5. Fold in Flour

   Sift 300 g all‑purpose flour (≈2 cups) into the bowl. Using a spatula, gently fold the flour into the batter until just combined; avoid over‑mixing.

   Time: PT5M

6. Melt White Chocolate

   Place 100 g white chocolate compound in a microwave‑safe bowl and melt for 8–10 seconds. Stir until smooth; do not overheat.

   Time: PT2M

7. Swirl Chocolate Into Batter

   Pour the melted white chocolate into the batter and gently fold until evenly distributed.

   Time: PT2M

8. Add Crushed Biscoff Cookies

   Fold 200 g crushed Biscoff cookies (≈2 cups) into the batter until just incorporated.

   Time: PT2M

9. Bake the Bars

   Transfer the batter to the prepared pan, smooth the top with the spatula, and bake in the preheated oven for 20–22 minutes.

   Time: PT22M

   Temperature: 170°C

10. Cool and Slice

    Allow the bars to cool in the pan for about 15 minutes, then lift them out using the parchment paper. Using a ruler and a sharp knife, cut into 5 × 7 grid (≈35 pieces).

    Time: PT15M

11. Add Toppings and Serve

    Sprinkle the reserved crushed Biscoff cookies over the sliced bars. Serve at room temperature or chilled.

    Time: PT5M

Nutrition Facts

Calories

204

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g